28 ounce can of tomatoes or 2 pounds of ripe tomatoes
1 small onion, diced
5 large garlic cloves, smashed and coarsely chopped
1/4 cup of medium olive oil
1 tablespoon fresh oregano, chopped
In a 12 inch skillet, heat the olive oil and cook the onion until translucent. Once the onion is cooked, add the garlic and cook for an additional 1 minute.
Either put the tomatoes through a food mill, or chop the tomatoes into tiny pieces. Add the tomatoes to the garlic and onion mixture. Add the oregano and salt to taste. Simmer for 15 minutes.
Tip: If using canned tomatoes, it's best to use ones that don't have calcium chloride. Calcium chloride is used to keep the tomatoes firm, and as such, the tomatoes won't break down into a liquid sauce.